Step 1

Add the soaked cashews and remaining cashew sauce ingredients to a blender. Blend until the sauce is smooth and creamy. Periodically stop the blender and scrape down the sides as needed.

Step 2

For the artichoke hearts: Drain the liquid from the cans of artichoke hearts. Then rinse them by filling the can back up with clean water and drain again. Squeeze out any extra moisture from the artichoke then roughly chop it.

Step 3

For the spinach: Thaw and squeeze out any excess moisture from the spinach, then roughly chop it.

Step 4

Add the chopped artichoke hearts and spinach to a large bowl. Pour in the cashew sauce and mix until well combined. Taste and adjust seasonings if needed.

Step 5

Transfer the dip to an oven safe dish and bake at 350ºF for 18-22 minutes.

Step 6

Serve with: baguette, chips, crackers, veggies